Combine the cornflour, salt,
pepper and chili in a bowl. Dip the squid rings into the
beaten egg white and then into the cornflour mixture. Shake off any excess cornflour. Fill a deep, heavy based saucepan
one third full of oil and heat to 350F or until a cube of bread
dropped into the oil browns in 15 seconds. Cook the squid in batches for 1-2
minutes, or until lightly golden all over. Drain on crumpled paper towels. Serve hot with steamed rice and
lime wedges. Ready to eat in 20 minutes